While the origins of tikka masala remain contested, it is clear in the Spirit Rock kitchen that this dish is a nourishing and satisfying stew. It is creamy but not heavy, enticingly aromatic but not spicy hot. The recipe is also versatile: prepare it vegan or vegetarian with equally satisfying results, serve it with rice and some sautéed greens for an easy weeknight meal, or create a more elaborate spread with various chutneys and roasted vegetables on the side.
The deliciousness of this dish depends on the quality of your garam masala blend. At Spirit Rock, we make our own blend, but this fare will be appetizing with a store-bought blend as well. The seasoning mixture is fairly easy to find at any Indian market with a bulk spice department.
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion thinly sliced or diced
- 1/2 teaspoon salt
- 2 tablespoons finely minced ginger
- 2 tablespoons garam masala
- 1 28-oz. can of crushed tomatoes
- 2 cups full fat yogurt (dairy or vegan) or one 14-oz. can of coconut milk
- 1 bunch of cilantro, roughly chopped
- 1 tablespoon lemon juice
- 4 cups cooked garbanzo beans, baked tofu or your protein of choice
Instructions
In a heavy bottomed sauce pan, melt coconut oil over medium-high heat, add the onions, and salt and cook, stirring regularly until the onions are softened and golden in color.
Add the ginger and cook 1 minute more, stirring and scraping the bottom of the pan for any sticky bits.
Lower the heat to medium, add the canned tomatoes and stir.
When it comes to a simmer, add the garam masala and simmer for 10 minutes.
Slowly add the yogurt or coconut milk.
Add the protein of your choice and simmer for 5 more minutes.
Stir in lemon juice, cilantro and adjust salt to your taste. Serve over rice.